Spring Veg & Prawn Stir-Fry Recipe

Introduction

This spring vegetable and prawn stir-fry is a vibrant, healthy dish that combines fresh seasonal veggies with tender prawns for a quick and satisfying meal. With fragrant ginger and a savory hoisin sauce, it’s perfect for a weeknight dinner that feels special.

Ingredients

• 200g brown rice
• 1 tbsp sesame seeds
• 1 tbsp vegetable oil or sunflower oil
• Small knob of root ginger, peeled and cut into matchsticks
• 300g mixed baby carrots and parsnips, halved lengthways
• 2 tbsp hoisin sauce
• 200g pack frozen cooked prawns, defrosted and drained
• 3 spring onions, sliced

Instructions

1. Step 1: Boil the brown rice for 25 minutes or until tender. Drain the rice, then cool quickly under cold water and drain again.
2. Step 2: Toast the sesame seeds in a dry wok over medium heat until golden. Remove from the wok and set aside on a plate.
3. Step 3: Heat the wok until very hot. Add the oil and ginger, and stir-fry for 30 seconds until fragrant.
4. Step 4: Add the baby carrots, hoisin sauce, and half a cup of water. Cover and cook over high heat for 4 minutes.
5. Step 5: Add the parsnips, re-cover, and cook for another 3 minutes until the vegetables are tender.
6. Step 6: Stir in the cooked rice and cook until piping hot throughout.
7. Step 7: Add the prawns and spring onions, stirring for 1 to 2 minutes until warmed through.
8. Step 8: Serve the stir-fry sprinkled with the toasted sesame seeds for a delightful crunch.

Tips & Variations

• If baby carrots or parsnips are unavailable, use large carrots and parsnips cut into thumb-thick slices instead. In May, add baby turnips along with the parsnips for extra seasonal flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or microwave until piping hot. Avoid overcooking to keep the prawns tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh prawns instead of frozen cooked ones?

Yes, if using fresh raw prawns, cook them thoroughly in the stir-fry until they turn pink and opaque before adding the rice.

Is it necessary to cool the rice before stir-frying?

Cooling the rice helps prevent it from becoming mushy and allows it to stir-fry better by keeping the grains separate.

Spring Veg & Prawn Stir-Fry Recipe

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★★★★★

4.5 from 116 reviews

• Author: Jack
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

A vibrant and healthy spring vegetable and prawn stir-fry served over brown rice, combining tender baby carrots, parsnips, and aromatic ginger with succulent prawns and a flavorful hoisin sauce. This quick and easy stir-fry is perfect for a nutritious weeknight dinner.

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Ingredients

Scale 1x2x3x

Rice and Seeds

• 200g brown rice
• 1 tbsp sesame seeds

Vegetables & Aromatics

• 1 small knob of root ginger, peeled and cut into matchsticks
• 300g mixed baby carrots and parsnips, halved lengthways
• 3 spring onions, sliced

Others

• 1 tbsp vegetable oil or sunflower oil
• 2 tbsp hoisin sauce
• 200g pack frozen cooked prawns, defrosted and drained

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Instructions

1. Cook the rice: Boil the brown rice for 25 minutes or until tender. Drain the rice, then cool it quickly under cold running water before draining again thoroughly to stop the cooking process and prevent sticking.
2. Toast sesame seeds: Heat a dry wok over medium heat and toast the sesame seeds until golden brown, stirring frequently to avoid burning. Remove from the wok and set aside on a plate.
3. Stir-fry aromatics: Heat the wok until it is very hot, then add the vegetable oil and the matchstick-cut ginger. Stir-fry the ginger for about 30 seconds to release its fragrance.
4. Cook the carrots: Add the halved baby carrots, hoisin sauce, and half a cup of water to the wok. Cover and cook over high heat for 4 minutes to soften the carrots.
5. Add the parsnips: Add the halved parsnips to the wok, re-cover, and cook for an additional 3 minutes until the vegetables are tender but still have some bite.
6. Combine rice and vegetables: Add the cooked and drained brown rice to the wok and stir well. Cook everything together until piping hot, allowing the flavors to meld.
7. Finish with prawns and spring onions: Stir in the defrosted cooked prawns and sliced spring onions. Cook for 1-2 minutes until the prawns are warmed through and spring onions slightly softened.
8. Serve: Transfer the stir-fry to serving plates and sprinkle the toasted sesame seeds over the top for added texture and flavor.

Notes

• If baby carrots or parsnips are unavailable, use large carrots and parsnips cut into thumb-thick slices.
• In May, try adding baby turnips along with the parsnips for a seasonal twist.
• Using pre-cooked frozen prawns speeds up the cooking process and ensures the prawns don’t overcook.
• Cooling the rice under cold water helps to separate the grains and prevents clumping in the stir-fry.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian-inspired

Keywords: spring vegetable stir-fry, prawn stir-fry, brown rice recipe, healthy stir-fry, quick dinner, hoisin sauce, sesame seeds, ginger stir-fry